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When the sun is shining it is natural to want to be outdoors. And on days when it is over 85 degrees, standing over a hot stove and cooking several meals a day doesn’t seem very appealing. Yet we do need to eat regular nourishing meals.

It is particularly important to keep cool and eat cooling foods in the summertime when pitta dosha is accumulating.

Mexican menu features easy and delicious recipes and suggestions that can help to keep pitta in balance during the summer while supplying all the six ayurvedic tastes. On days you don’t feel like cooking extensively, try to at least include one cooked item that has a short cooking time such as cous cous or pasta in each meal. Planning meals ahead can save precious time and help capitalize on seasonal produce. To help keep pitta in balance, favor bitter, astringent, and sweet tastes and reduce salty, sour, and pungent foods such as corn chips with salsa, chili peppers, and vinegar dressings.

1. The night before, soak the pinto beans.
2. The next morning boil the beans and let simmer until lunch time or make them in a slow cooker.
3. Assemble beans, sour cream, shredded lettuce, shredded carrot and cilantro in a wheat tortilla.
4. Steam spinach.
5. Cut up cucumbers.
6. Mash avocado up and sprinkle with lime juice and salt.
7. Roast tortillas in a toaster.
8. Blend fresh yogurt, mint leaves and sugar in blender.
9. Cut up melons for dessert but serve an hour after the meal. Melon should be eaten separate from other food.

Soak beans overnight. Rinse and drain the next day. Add water and bring to boil, then reduce to a medium heat. Add bay leaf, turmeric, cinnamon, and cardamom. Continue cooking until beans are soft-about 1 hour. Pour off excess water if desired. In a separate sauce pan, melt ghee. Add cumin, coriander, and ginger and saute briefly for about one minute until aroma is released. Add spices to beans. Add salt to taste. Beans can be roughly mashed if desired.

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